Coconut Chocolate Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
I prefer this one over the Grasshopper only because I'm more of a coconut and chocolate person. Enjoy Ingredients:
crust |
1 cup graham cracker crumbs |
3 tablespoons granulated sugar |
3 tablespoons margarine, melted |
filling |
2 (1 ounce) squares unsweetened chocolate |
2 tablespoons margarine |
16 ounces cream cheese, softened |
1 1/4 cups granulated sugar |
1/4 teaspoon salt |
5 eggs |
1 1/3 cups flaked coconut |
topping |
1 cup sour cream |
2 tablespoons granulated sugar |
2 tablespoons brandy |
Directions:
1. Combine crumbs, sugar and margarine. Press onto bottom
2. of 9-inch springform pan. Bake at 350 degrees F for 10
3. minutes.
4. Melt chocolate and the 2 tablespoons margarine over
5. low heat, stirring until smooth. Cool.
6. Combine cream cheese, the 1 1/4 cups sugar and salt,
7. mixing at medium speed of electric mixer until well
8. blended. Add eggs, one at a time, mixing well after
9. each addition. Blend in chocolate mixture and coconut;
10. pour over crust. Bake at 350 degrees F for 55 to 60
11. minutes or until set.
12. Combine sour cream, the 2 tablespoons sugar and
13. brandy; spread over cheesecake. Bake at 300 degrees F
14. for 5 minutes. Loosen cake from rim of pan; cool
15. before removing rim of pan. Chill.
|
|